Best-Ever Crab Cakes with Green Tomato Slaw

southernliving.com

sat

subheading: CRAB CAKES:

12 ounces fresh jumbo lump crabmeat, drained and picked over

12 ounces fresh lump crabmeat, drained and picked over

4 ½ tablespoons salted butter, melted and cooled

4 ½ tablespoons chopped scallions (from 4 scallions)

1 ½ tablespoons finely chopped fresh flat-leaf parsley

1 ½ tablespoons finely chopped fresh dill

1 ½ teaspoons lemon zest plus 1 1⁄2 Tbsp. fresh juice (from 1 lemon)

1 ½ teaspoons kosher salt

1 ½ teaspoons hot sauce (such as Tabasco)

3 large eggs, lightly beaten

1 large garlic clove, minced (about 2 tsp.)

2 ¼ cups panko (Japanese-style breadcrumbs), divided

4 tablespoons canola oil

subheading: GREEN TOMATO SLAW:

2 medium-size green tomatoes, thinly sliced and cut into matchsticks (about 2 cups)

1 celery stalk, thinly sliced (about 1⁄2 cup)

1 small sweet onion, thinly sliced (about 1 cup)

1 small red bell pepper, thinly sliced (about 1 cup)

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon granulated sugar

1 ½ teaspoons kosher salt

½ teaspoon black pepper

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